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| A scrumptious meal I created today that we will definitely be preparing often! It's so easy to toss these ingredients together and let the skillet do the majority of the work for such a phenomenal outcome... |
Servings: 4 to 6
Prep: 10 Mins.
Cook: Appx. 2 Hrs.
INGREDIENTS
4 moose cube steaks, thawed, cut each into large pieces
Kosher salt and freshly ground pepper to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large garlic clove, finely chopped
1 tablespoon all-purpose flour
2 tablespoons rice vinegar (unseasoned)
2 cups low-sodium beef broth
1 large dry bay leaf
1/2 teaspoon dry thyme leaves (or 1/4 teaspoon ground)
1 medium yellow onion, chopped
1 (10.5-oz. can) Cream of Mushroom Soup
8 medium button mushrooms, wipe clean, slice 1/4" thick
1/4 cup sweet petite frozen peas (no need to thaw)
1/2 cup sour cream
--1 pkg prepared wide egg noodles (we like 'No Yolk')
METHOD
Heat a large heavy-bottom skillet or Dutch Oven to
medium-high heat. Add the olive oil and butter. Once the butter has melted in
the oil, add the meat pieces and sear, just until browned on both sides. Add the garlic and sauté for 30 seconds. Sprinkle in flour and sauté until it's incorporate,
about 1 minute. Deglaze skillet by
adding the rice vinegar, and let it cook for 1 minute, while scraping bits off
bottom. Add beef broth, bay leaf,
thyme, and onion; mix to combine. Bring to boil, cover, and reduce heat to low
to gently simmer for 1-1/2 hours, or until meat is tender.
Add the cream of mushroom soup, mushrooms, and frozen peas.
Once a gentle simmer is reached, cover, and cook for a 1/2-hour longer while
occasionally stirring. Fetch out bay leaf, and discard.
Remove skillet from heat and add sour cream, folding to
incorporate. Taste for seasonings,
adding additional kosher salt and freshly ground pepper, if desired.
Serve immediately over wide egg noodles. ~ Enjoy!
